Hawayej Spice Blend Recipes

HWAYEJ (HAWAIJ) SPICE MIX

Hwayej (Hawaij) Spice Mix image

An all purpose very balanced spice mix to give more flavor to your dishes. An outstanding spice mixture that is very aromatic and can be incorporated in any dish. Here is how to make Hawayej spice blend.

Provided by Amira

Time 10m

Number Of Ingredients 7

Ingredients

1/4 cup black peppercorn (30g)
1/4 cup whole cumin seeds (25g)
1/4 cup whole coriander seeds (15g)
2 1/2 ground turmeric (22g)
Small stick cinnamon (2g)
1 teaspoon whole cloves (2g)
1 teaspoon cardamom (4g)

Steps:

On a skillet over medium low heat add all the spices except for the turmeric.
Roast the spices for 3-5 minutes until fragrant.
Put the roasted spices on a plate and let them cool down.
Finely grind the spices in your coffee grinder.
Sift the ground spices and discard big chunks then mix in the turmeric.
Put the spice mix in a jar with a tight lid and store in a cool dry place.

Nutrition Facts : Calories 23 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

HAWAIJ

Hawaij image

There's a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to some Indian masalas.

Categories Spice Cumin Cardamom Coriander

Number Of Ingredients 6

Ingredients

2 1/4 teaspoons black peppercorns
7 teaspoons cumin seeds
2 1/4 teaspoons cardamom seeds (from green cardamom pods)
2 1/4 teaspoons coriander seeds
2 tablespoons ground turmeric
Special Equipment: an electric coffee/spice grinder

Steps:

Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.

HAWAIJ (YEMENITE SPICE BLEND)

Hawaij (Yemenite Spice Blend) image

Provided by Molly O'Neill

Categories easy, quick, condiments

Time 25m

Yield About 3/4 cup

Number Of Ingredients 5

Ingredients

1/4 cup ground cumin
1 tablespoon ground cardamom
2 tablespoons turmeric
1 tablespoon ground coriander
1/4 cup freshly ground black pepper

Steps:

In a black iron or heavy-bottomed skillet combine the cumin, cardamom, turmeric and coriander. Place over very low heat and toast, stirring constantly, for 10 minutes. Remove from heat, add the black pepper and stir well. Store the blend in a tightly sealed container for up to one month.
Rub hawaij liberally into fish, chicken, lamb, pork or beef one hour before cooking.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 27 milligrams, Sugar 1 gram, TransFat 0 grams

HAWAIJ - TRADITIONAL SPICE MIX FROM YEMEN.

Hawaij - Traditional Spice Mix from Yemen. image

Hawaij is essential to the cuisine of Yemen - use it liberally as a rub for grilled meat, poultry, seafood, and vegetables. Try it sprinkled into soups, stews, sauces, and rice to liven the flavours up a bit!

Provided by Um Safia

Categories Southwest Asia (middle East)

Time 7m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

6 1/2 tablespoons black peppercorns
1/4 cup cumin seed
2 1/2 tablespoons coriander seeds
1 1/2 tablespoons green cardamom pods
1 1/2 teaspoons whole cloves
3 1/2 tablespoons ground turmeric

Steps:

Put everything except the turmeric into a frying pan & dry fry (no oil required) for a couple of minutes.
Allow to cool, grind using a spice / coffee grinder or mortar & pestle. Add the turmer, mix well & store in an container in a cool, dark place.

HAWAIJ -- HAWAYEJ -- HAWAIEGE -- YEMENI SPICE MIXTURE

Hawaij -- Hawayej -- Hawaiege -- Yemeni Spice Mixture image

There's a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to some Indian masalas. Hawaij is used extensively by Yemenite Jews in Israel and its use has spread more widely into Israeli cuisine as a result. The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetables dishes and even as a barbecue rub.

Provided by Molly53

Categories Southwest Asia (middle East)

Time 5m

Yield 1/3 cup

Number Of Ingredients 5

Ingredients

2 1/4 teaspoons black peppercorns
7 teaspoons cumin seeds
2 1/4 teaspoons cardamom seeds (from green cardamom pods)
2 1/4 teaspoons coriander seeds
2 tablespoons ground turmeric

Steps:

Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.
Keeps for a month, covered in a cool place.

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